Vegan Nicoise Salad

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Olives

  Pickled, canned or bottled, green

  ½ cup or 67g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Beets

  Raw

  ½ beet or 41g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Maple syrups

  1 tsp or 7g

• Dill weed

  Spices, dried

  1 tsp or 1g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  1 tbsp or 9g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Red wine vinegar

  ⅓ cup or 80g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Place potatoes in a small saucepan, cover with warm water, and bring to a boil over high heat. Reduce to medium-high and cook uncovered for 10-12 minutes until tender. Drain and let cool slightly, then slice into 1/4-inch slices. Set aside.
2. In a medium saucepan, bring water to a boil. Add green beans and boil for 2-4 minutes until bright green and slightly tender. Transfer to ice water to stop cooking, then drain and pat dry. Set aside.
3. Combine drained chickpeas, salt, half of Dijon mustard, maple syrup, dill, and sunflower seeds in a small bowl. Stir and mash a few chickpeas for texture. Set aside.
4. To prepare dressing, mix minced shallots, remaining dijon mustard, red wine vinegar, salt, pepper, and olive oil in a mason jar or bowl and shake or whisk to combine. Set aside.
5. Divide lettuce between bowls. Top with chickpeas, green beans, potatoes, olives, tomato, and beets. Serve with dressing.

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